Bo Ky
Chinese restaurant · Chinatown
80 Bayard St, New York, NY 10013
Highlights
Bo Ky is Chinatown’s no-frills spot for hearty Teochew, Vietnamese, and Cambodian noodles—renowned for tender braised duck and rich curry soups.
Bo Ky is Chinatown’s no-frills spot for hearty Teochew, Vietnamese, and Cambodian noodles—renowned for tender braised duck and rich curry soups.
"Chiuchow (or Teochew) is a city in eastern Guangdong with its own dialect — and a population that has been dispersed throughout Southeast Asia and beyond. This results in the wonderful hybrid cuisine that you’ll find at Bo Ky, a restaurant serving the unique menu since 1986. Find Vietnamese and Cambodian soups, in addition to Cantonese, as well as a braised duck quite unlike the roast ducks found elsewhere in Chinatown." - Robert Sietsema
"You’ll find some of the best phở in Chinatown at this 1980s-era restaurant, which specializes in the regional cuisine of Teochew. All of the soups are under $11, and you have your choice of flat noodles or thin egg noodles. The clear broth in the special beef noodle soup—which comes topped with a heap of fresh herbs—is a textbook example of how to do something simple and very, very well." - will hartman, neha talreja, bryan kim, willa moore, carlo mantuano
"The city’s premier Teochew restaurant has occupied a prominent storefront on Bayard since 1990, serving Chinese food with Southeast Asian flair. There’s a version of pho using pork instead of beef, notable deep-fried shrimp rolls, and a fish noodle soup in which the noodles are actually made of fish. But flagship of the fleet is “country style duck,” in which the quacker is braised rather than roasted, and quite a contrast to the other ducks of Chinatown." - Robert Sietsema
"Bo Ky, owned by Hung Ngo, offers a menu that features Vietnamese, Cambodian, and Malaysian dishes, as well as Teochew cuisine. The standout dish is the Teochew duck, described as country-style duck on the menu. It is braised in soy sauce with star anise and other spices, offering a moist and flavorful flesh with a pleasantly rubbery skin. The dish is served with sweet-pickled vegetables and a saucer of vinegar laced with fish sauce. The restaurant is a landmark with a faded white facade featuring Chinese and Vietnamese lettering." - Robert Sietsema
"You’ll find some of the best soups in Chinatown at this 1980s-era restaurant, which specializes in the regional cuisine of Teochew. We’ve never had a hard time walking in and getting a table here, which makes this place ideal for last-minute dinners and impromptu solo dining. All of the soups are under $10, and you have your choice of flat noodles or thin egg noodles. (Most of the soup options can also be ordered over rice, if that’s your thing.) We especially love the curry chicken noodle soup and special beef noodle soup that comes with a clear broth and a pile of fresh herbs. This is also an excellent spot for Teochew-style fish dumplings, which are made from pounded cod paste and stuffed with a combination of seasoned pork and seafood. If you come with a group, it’s worth ordering a few shareable dishes, too, like the country style duck and mustard green vegetables. photo credit: David A. Lee" - Carina Finn
